3. Spotlight on Uni, Nature's Textural MiracleCommonly considered a strictly Japanese ingredient, uni, or sea urchin gonads, has an increasing presence in restaurant kitchens across the world. With advocates like Chef Sotohiro Kosugi of New York's Soto and Ricardo Sanz of Madrid's Kabuki, and with its melting texture and fresh sea-brine flavor, uni has potential to earn a permanent, and ideally sustainable, place on American restaurant menus. http://www.starchefs.com/features/uni/html/index.shtml

5. A New Role for Sponges in the KitchenIt's not often that plastic deli containers, N20 cartridges, and green tea all have a place in the same dish, but Pastry Chef Ron Paprocki combines all of them with his innovative sponge-making technique. With its organic look and mouthfeel, the sponge has a new role to play as Chefs Parocki, Daniel Skurnick and Curtis Duffy use sweet and savory preparations to texturally enhance their dishes. http://www.starchefs.com/features/sponges/html/index.shtml

10. Don't Forget to Register for the 2009 International Chefs Congress! This September 20-22nd, join us and some of the world's top chefs as we help define the concept of American cuisine and explore some of the culinary industry's most cutting-edge developments. Our exceptional lineup this year includes Juan Mari Arzak, Pierre Gagnaire, David Bouley, Yoshihiro Murata, Charles Phan, Paco Torreblanca, and more!

In this exquisitely photographed book, Thomas Keller provides a one-stop resource for sous vide technique, a certain if underused method for manipulating textures while preserving and intensifying flavors. One of the preferred cooking methods at The French Laundry, Per Se, and Bouchon, sous vide is a most appropriate star for Keller's first single-subject cookbook. Keller builds dishes from elements of flavor and texture; sous vide allows him the freedom to manipulate without diminishing the integrity of the ingredients. Food science writer Harold McGee offers an introduction to the basic chemistry of the technique, which Keller and his staff have honed over the course of years in a trial and error of culinary experimentation. As featured in Under Pressure, their perfected technique provides a stable plateau for the interplay of texture and flavor, guaranteeing sous vide a role in the future of American cuisine.

Fast FactsRestaurant Recs: Katz's Deli for a pastrami sandwichKitchen Tool(s): Rubber spatula; spoonInterview Question: What are your long and short term culinary goals and how are you positioning yourself to achieve them? I want to get a sense for how committed and focused on their profession a potential candidate really is. Flavor Combo(s): Some combinations I have been using lately are: scallops, vanilla bean, lime zest, and toasted buckwheat; cauliflower panna cotta with orange vinaigrette and caviar; roasted trout with rhubarb emulsion. Fave Cookbook(s): Larousse Gastronimique and Le Repertoire de la Cuisine by Louis Saulnier - they are two very comprehensive and classic culinary guides that provided me with a solid knowledge of cooking. Chef to Cook for You: A guy in France: Jean Georges Klein. I like the way he thinks about food. He has an interesting perspective as he began in the front of house before he started cooking. His food is very flavorful. Culinary Travel: I think it would be intriguing to spend some time in Japan. I would like to get a closer look at their techniques and to see a traditional way of cooking and the way they use their products.

For the Pasta and Sardines: Cook fettucine in generous amounts of heavily salted water until it is just about to reach the point of al dente. Meanwhile season sardine pieces with copious salt and pepper. Set aside.

For the Sofrito:While the fettucine cooks, sweat onions, fennel and chilies in a generous amount of olive oil on low heat until vegetables are translucent. Add tomato paste and cook, stirring constantly, until the sauce takes on a rusty color. Add hydrated currants with a splash of the soaking water. Cook the soffrito until it is thick and rich. Finished sauce should be somewhat oily.

For the Breadcrumbs: Fry bread crumbs in generous olive oil. Drain well and crush in a mortar a pestle until you have pebble-sized pieces. Drain again on paper towels.

To Assemble and Serve: Once fettucine is just before al dente, add it to the currant sofrito with a splash of the pasta cooking water. Toss and stir constantly, making sure to emulsify the pasta water and the oil from the sauce, for about 1 minute. Add sardine pieces and toss for one more minute to just barely cook the fish. Plate the fettucine, and top with a generous helping of friend breadcrumbs.